Hearty and delicious, this creamy slow cooker chicken and corn soup is a flavorful and comforting recipe that everyone will love. It's so easy to make, and it's perfect year-round, thanks to being able to use fresh or frozen corn.
I'm a soup gal. It doesn't matter if it's a million degrees outside, I'll still crave soup. This slow cooker chicken and corn soup is one of those I love making. I'll make it with frozen or canned corn in the winter, but in the summer, fresh corn on the cob makes this soup so flavorful. You'll definitely want to keep this recipe in your back pocket.
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Why You'll Love This Slow Cooker Recipe
- It's very easy to make! The slow cooker does most of the work! You just have to shred the cooked chicken and blend together the soup with a handheld blender. The blender makes it thicker, so it's almost like a chowder. I'm obsessed.
- Most of these ingredients are kitchen staples. If not, they're all very easy to find to make this chicken and corn soup.
- Serve this as a main or a side. It's a versatile recipe everyone will love.
Ingredients You'll Need To Make This Soup
- chicken — I use boneless, skinless chicken breasts, but you can also use chicken thighs.
- sweet corn kernels — you can use fresh, canned, or defrosted frozen corn. If you are using fresh corn on the cob, do not discard corn cobs after removing the kernels. Adding the cobs to the slow cooker adds a stronger delicious corn flavor.
- potatoes — I use yellow waxy potatoes since they hold their shape well when you cook them. While you do blend this soup, I like to hold onto a few so there's some texture to the soup. If you use a starchy potato, it may fall apart as it slow cooks. You can dice a potato or cut baby potatoes in half. If you are using baby potatoes, give them a good scrub, as you probably don't want to peel individual baby potatoes.
- mirepoix — you'll need carrots, celery, and onion.
- garlic — honestly, the more, the better.
- chicken stock — I recommend using low-sodium chicken stock. You can always add more salt afterward.
- salt & black pepper
- heavy cream — you can also use half & half.
- lemon juice — a splash of lemon juice at the end adds a wonderful brightness to the soup.
- parsley — to garnish.
How To Make Slow Cooker Chicken and Corn Soup
- Add the chicken, corn, potatoes, carrot, celery, onion, garlic, chicken stock, salt, and pepper to a slow cooker. If using fresh corn, add the corn cobs!
- Cover the slow cooker and cook on high for 4-5 hours or low for 6-7.
- Uncover the slow cooker and remove the chicken to a cutting board to shred.
- Using an immersion blender, blend the soup for 5-10 seconds or until it is at your desired texture. You can remove some of the ingredients to have some texture left in the soup.
- Add the shredded chicken back to the soup along with the heavy cream and lemon juice, stirring until well combined. Cook in the slow cooker for another 10 to 15 minutes so all the flavors meld together.
Tips and Notes
- For easy shredding, transfer the chicken to a stand mixer and use the paddle attachment. Mix for 5-10 seconds for perfectly shredded chicken!
- Store any leftover soup in an airtight container in the refrigerator for 4-5 days. Reheat on the stove top or microwave before serving.
- You can add fresh herbs such as thyme and rosemary to add more herby flavors.
- Crispy bacon makes for an amazing topping for this soup.
- Serve this with air fryer garlic bread or air fryer croutons for a nice crunchy side!
- Want a thicker soup? You can add more potatoes to the slow cooker, so it's thicker when you blend the soup.
- You can blend only half the soup if you'd like more texture in the soup.
- If you don't have a handheld blender, you can transfer the soup to a blender instead. Make sure there's a way for the steam to escape, and do not fill all the way to the top of the blender. Blend it in batches.
- You can cut down on your prep time by using frozen diced onions and frozen diced potatoes. No need to thaw them beforehand.
Recipe
Slow Cooker Chicken and Corn Soup
Hearty and delicious, this creamy slow cooker chicken and corn soup is a flavorful and comforting recipe that everyone will love. It's so easy to make, and it's perfect year-round, thanks to being able to use fresh or frozen corn.
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RateServings: 6 servings
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups sweet corn kernels, fresh, canned, or defrosted frozen
- 2 cups chopped yellow waxy potatoes, 1 inch pieces
- 2 medium carrots, chopped (1 to ½ inch)
- 2 stalks celery, chopped (½ inch)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 5 cups chicken stock, low sodium
- 2 teaspoons kosher salt
- ½ teaspoons black pepper
- 2 cups heavy cream
- 1 tablespoon lemon juice
- parsley for garnish
Instructions
- Add the chicken, corn, potatoes, carrot, celery, onion, garlic, chicken stock, salt, and pepper to a slow cooker. If using fresh corn, add the corn cobs!
- Cover and cook on high for 4 to 5 hours or low for 6 to 7.
- Uncover and remove the chicken to a cutting board to shred.
- Using an immersion blender, blend the soup for 5-10 seconds or until it is at your desired texture. You can remove some of the ingredients to have some texture left in the soup.
- Add the chicken back to the soup along with the heavy cream and lemon juice, stirring until well combined. Cook another 10 to 15 minutes so all the flavors meld together.
- Serve with parsley and more freshly cracked pepper and lemon juice if desired.
Nutrition
Serving: 1serving | Calories: 633kcal | Carbohydrates: 36g | Protein: 43g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 1401mg | Potassium: 1388mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4702IU | Vitamin C: 24mg | Calcium: 98mg | Iron: 2mg
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